How about taking a walk through your house sometime today and taking a look. Freshen up the door by giving it a cleaning them with a Clorox rag or just good ol’ soap and water.
This yummy blueberry coffee cake was made by a great cook in our church, Jane. She brought it to our Sunday morning fellowship last week and I was fortunate enough to get the last crumbs on the plate! It’s really moist and has a nice crunchy sugar topping. This would be a great Saturday/Sunday breakfast! Jane was sweet enough to share her recipe with me:
Best Blueberry Coffee Cake – It lives up to its name!
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup oil
3/4 cup milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or frozen blueberries (I usually use ones straight from my freezer, without thawing them)
Heat oven to 375°F. Grease bottom and side of 9×3-inch springform pan or 9-inch square pan. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Cut and enjoy!
(Adapted from a Betty Crocker Recipe)
Join us at Boones Creek Bible Church for our upcoming revival July 28 – August 2 for powerful messages from guest speaker Jerry Sivnksty.
Sunday @ 9:00, 10:45 & 11:45
Monday – Friday @ 7:00 p.m.